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Katharikkai - Nilakadalai Kara Kuzhambu

South Indian lunches often have spicy gravy accompaniments to rice which is balanced by the vegetable side dishes served with them. Though a hot place, we do prefer spicy food. It livens up the palate.

Kathirikkai Kara Kuzhambu

Ingredients:

Tender Brinjals 10

Peanuts, dry¼ cup

Shallots10

Tomato1

Sambhar Pd1 Tbsp

Tamarind1 Tbsp

Salt to taste

Oil3 Tbsp

Mustard½ tsp

Urad dal½ tsp

Fenugreek¼ tsp

Curry leaves2 sprigs

Grind to a paste:

Coconut2 Tbsp

Poppy seeds1 tsp

Cumin ½ tsp

Shallots7

Method:

Soak peanuts overnight. Wash and drain the soaked peanuts.

Pressure cook with 1 cup water for 1 whistle.

Trim and slit the brinjals. Drop in salted water for 10 minutes. Drain. Add salt and sauté in little oil until half cooked.